Recipe: Pumpkin Protein Pancakes

It’s officially fall, it’s cold out and I just went for a run. Sounds like a perfect time to whip up a batch of pumpkin protein pancakes!

Last winter I bought protein powder for the first time to use in smoothies. Then my blender died (RIP, blender) and I was left with a ton of powder (I’m not a big fan of protein shakes on their own). So one night, I decided to try and make protein pancakes instead, and to my surprise, they actually turned out pretty tasty. I’ve made a few small improvements thanks to the recipes on a couple of blogs I read and I think they’re share-worthy now.

For those of you who are interested in the nutrition stats:

My batter made three pancakes (I like 6-inch pancakes, so if you like smaller ones, adjust accordingly). Each of those was ~190 calories, with 14g of protein and 4g of fiber. I ate almost two, so with the yogurt on top I’m already pushing 30g of protein today. Proof that vegetarians aren’t always protein deficient!

What you need:

1 scoop (28 to 35 grams, depending on brand) whey protein powder

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 cup whole-wheat flour

1 egg

1/2 cup canned pumpkin (not pie filling, no salt added)

1/2 cup milk

1 tbsp honey

To make:

Whisk together dry ingredients. Add wet ingredients, scooping down sides of bowl as necessary. (You can also mix everything together in a blender.) Meanwhile, heat a skillet or griddle pan to medium heat. Pour batter onto pan in desired size, flipping after a couple minutes or when the outsides are firm and insides are bubbling. Allow to cook for one more minute. Top with syrup, honey or Greek yogurt.